Grilled Ribeye With Chimichurri And Red Chile Mustard

Course :	Grilling
From:	HungryMonster.com
Serves:	6

Ingredients:

6	rib	eye steaks -- (10 oz each)
1 1/2	cups	red chile mustard
		---CHIMICHURRI MARINADE CHIMICHURRI---
6	cloves	garlic
3	pieces	bay leaves
2	medium	jalapenos coarsely chopped -- with seeds
1 1/2	tablespoons	salt
1	tablespoon	ancho powdered chiles
1/2	cup	finely minced fresh cilantro
1/2	cup	finely minced flat-leaf parsley
1/4	cup	finely minced fresh oregano leaves
1/4	cup	distilled white vinegar
1/3	cup	olive oil

Preparation:

In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed. Transfer to a mixing bowl and add the herbs. Whisk in the remaining vinegar and olive oil until smooth. Add ribeye steaks and let marinade for one hour. Prepare a wood or charcoal grill and let it burn to embers. Remove steaks from marinade and grill steaks until done to your liking, about 4 minutes on each side for medium rare. Serve with chile mustard to taste.